Indian Biryani

Method6 steps

1. 1

   Marinate the Chicken

   腌制鸡肉

   In a large bowl, combine yogurt, ginger and garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Add the chicken pieces and coat evenly with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour.

   在大碗中混合酸奶、姜蒜泥、红辣椒粉、姜黄粉、印度综合香料粉、盐和柠檬汁，放入鸡肉块均匀裹上腌料，盖保鲜膜冷藏腌制至少 1 小时。

   ⏱60 min

   • 💡 Marinating overnight yields better results, making the meat more tender and flavorful.腌制过夜效果更佳，能让肉质更嫩更入味。
   
2. 2

   Prepare Saffron Milk and Fried Onions

   准备藏红花牛奶和炸洋葱

   Soak the saffron in warm milk for 15 minutes. Meanwhile, heat cooking oil in a pan and fry thinly sliced onions until deep golden brown and crispy. Remove and drain on kitchen paper.

   藏红花放入温牛奶浸泡15分钟。同时在锅中加热食用油，将洋葱薄片翻炒至深金棕色且酥脆，捞出用厨房纸吸油。

   ⏱15 min

   • 💡 Frying onions requires patience; do not use too high a heat to avoid bitterness.炸洋葱需要耐心，火候不能太大以免发苦。
   
3. 3

   Cook the Rice to Half-Done

   煮半熟米饭

   Bring 2000ml of water to a boil. Add all the mixed whole spices and 10g of salt. Add the soaked rice and cook over high heat for 5-6 minutes until 70% done. Drain immediately and discard the whole spices.

   烧开2000ml水，加入所有全香料和10g盐，放入浸泡好的米饭大火煮5-6分钟至七成熟，立即沥干并丢弃全香料。

   ⏱6 min

   • 💡 The standard for 70% done is soft on the outside with a firm core. Overcooking will result in a mushy final dish.七成熟的标准是外部软、芯部仍有硬度，煮过头会导致成品糊烂。
   
4. 4

   Assemble and Seal

   组装与密封

   Grease the bottom of a heavy-bottomed pot with ghee. Layer in the marinated chicken, half the rice, half the toppings (onions, mint, cilantro, green chilies), the remaining rice, and the remaining toppings. Finally, drizzle with saffron milk and ghee. Seal the pot lid with a dough strip or foil.

   厚底锅底涂酥油，按顺序铺入腌鸡肉、一半米饭、一半配料（洋葱、薄荷、香菜、青椒）、剩余米饭、剩余配料，最后淋上藏红花牛奶和酥油。用面团条或锡纸密封锅盖。

   ⏱10 min

   • 💡 Sealing is the essence of the Dum cooking method; it must be airtight.密封是Dum烹饪法的精髓，必须保证不漏气。
   
5. 5

   Cook on Low Heat

   焖制烹饪

   Heat over high heat for 3 minutes until steam is visible, then reduce to the lowest heat and cook for 25-30 minutes.

   先大火加热3分钟见蒸汽，再转最小火焖25-30分钟。

   ⏱33 min

   • 💡 Do not open the lid at any point; use the internal steam pressure to cook the chicken at the bottom.全程不要开盖，利用内部蒸汽压力焖熟底部鸡肉。
   
6. 6

   Rest and Toss

   静置与翻拌

   After turning off the heat, let it rest for 5 minutes without opening the lid. Open the lid and gently toss from the bottom with a large spatula. Serve with yogurt.

   关火后不开盖静置5分钟。开盖后用大铲子从底部轻轻翻拌均匀，盛盘搭配酸奶食用。

   ⏱5 min

   • 💡 Toss gently to keep the rice grains intact.翻拌动作要轻，保持米粒完整。